Buttered Puto Recipe

Buttered Puto is a variation of the famous steamed rice cake, Puto. This steamed mini cakes are usually eaten as dessert but most prefer to have them during breakfast(with hot coffee or chocolate) or mid-afternoon snack (usually eaten with dinuguan or blood stew). If you are looking for an easy puto recipe that you can follow, this is the one for you.

This Puto recipe uses ordinary flour instead of rice flour (not even galapong) and is so easy prepare. The ingredients used in this recipe are so common that you could find them in any grocery store (you just need to have the molds and steamer to get everything done).

Update:

The Puto molds that you will see in the video below were bought from the Philippines. Since there are many of you who are asking where to get the molds online, I did a little research and testing — the best alternative that I discovered (even better than the plastic molds that I used) are Silicone Mini Pinch Bowls. These pinch bowls are also safer because it can withstand high heat compared to plastic.

Try this delicious Buttered Puto Recipe.

Puto

Puto Recipe

Ingredients

  • 4 cups flour, sifted
  • 2 cups sugar, sifted
  • 2 1/2 tbsp baking powder
  • 1 cup evaporated milk
  • 2 1/2 cups water
  • 1/2 cup butter, melted
  • 1 piece egg, raw
  • small slices of cheese
  • 4 cups water (for steaming)

Watch the cooking video:

Cooking Procedure

  1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
  2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
  3. Pour the mixture in individual molds
  4. If you are using non – quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
  5. Pour the water in the steamer.
  6. Arrange the molds in the steamer then steam for about 20 minutes
  7. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
  8. Remove from the mold and arrange in a serving plate
  9. Serve either hot or cold. This goes well with dinuguan ;) Share and Enjoy!

Number of servings (yield): 8

Note: Some of the links in this post are affiliate links.

  
facebooktwittergoogle_plusredditmail



Panlasang Pinoy Cookbook

Download a FREE copy of the Panlasang Pinoy eCookbook Volume 1.


Register now!



Enter your email address:



Comments

  1. Kuya,
    Hi, u know what, i modified ur recipe? instead of 2 1/2 cup of water, i made it just 1 cup, and add more milk to it. wow…its reallly delishh!!!!thnx for sharing ur recipe..with ur help, i made perfect puto! my kids loved it, eps. for breakfast..
    pls., if u dont mind, can u post the “arrozcaldo” or lugaw, pinoy style? thank you po in advance…Merry Christmas n rin sa lahat sa inyo jan….

    Sirod

  2. Thanks kuya sa puto recipe mo tuwang-tuwa ang mga anak ko.God bless and good health.

  3. hi, thanks so much for sharing your recipes..its a great help! I have already made a compilation of your recipes and share it with my sister and friends..they’re now an avid fan of your recipes too..great job!!! Keep it up!!

  4. pnay in scandinavia says:

    i have no steamer, is it ok to steam it using the regular oven? and can i use shredded cheese on the top?

  5. kuya,
    i don’t have those cups you have, what do i use!!!???!!

  6. Ur welcome Sam

  7. Sam, You may use ordinary cloth as long as its thin.

  8. My pleasure Adrian. Hope to see you around.

  9. Cutie, you may substitute vanilla essence instead.

  10. hi there again! ive tried this just now and they were great thanks!

  11. Mae, kung kaya ko…kaya mo rin yan sigurado :)

  12. Thanks Sheila. Glad to know na nakakatulong itong site natin sayo. Please expect more recipes to come.

    Regards sa inyo dyan sa Singapore.

  13. You’re very much welcome beth.

  14. Nice to know that Chinks. You’re welcome. Hayaan mo at subukan natin syang ma-guest sa ibang vids hehe.

  15. Hi kuya!Just tried this recipe for my friend’s house warming and its the best! this is what im lookin’ for..very simple yet yummy.. I use round aluminum foil container to mold my puto and its a bit yellowish since the egg yolk here is almost orangy but it came out perfectly. I put cheese on my first batch and salted eggs on my next. I need to scout all of the malls here to find mold though. Thank you so much po for being so generous to share your recipe! God bless..

    Lizzy
    UAE

  16. kuya sa buttered puto po anung klaseng sugar kailangan gamitin??
    caster sugar o granulated???o khit po anu??

  17. cherry R. says:

    thanks chef vanjo! love it,,

  18. Hi kuya tnx for another wonderful recipe….God bless and more power looking forward for a new recipe…..

  19. HELLO

    I coudnt find pandan essence anywhere :-( can i use something else?

    Gladys
    AUSTRALIA

  20. Got that from the Asian store. The brand is McCormick.

    You may use vanilla essence if you can’t get the pandan.

  21. donut? sige po…ililista natin yan para maipost soon.

  22. please let me know once you tried this leah.

  23. Hi sig, I’ll try to ask my mom about that. Pinadala nya din lang yan sa akin. I’ll let you know asap.

  24. jean, pakiabangan yung puto pao soon.

  25. where can i buy pandan essence and it doesnt say the quantitiy. any other substitute for it?

  26. hindi ko pa natry tong recipe mo ng puto parang iba ung mga measurement mo , marunong din akong gumawa ng puto pero itry ko pro doubt ako na tama ang measurement nito.

  27. Where do you buy the mold for the puto?

  28. why do you need to put vinegar in the water for steaming?

  29. wow ang galing talaga na try ko na agad!!! sana next time naman yung puto pao

  30. Thess from WA says:

    wow… thank you so much for posting this recipe. please pretty please post the chinese pork humba recipe and buko pandan if possible.. thank you…

    • Hi Thess. Will post ‘em soon. :)

    • BubbahDaniels says:

      Hi! I tried this recipe twice and both time it seems like my puto is very doughy. I don’t know what I’m doing wrong.. I’ve made puto before but form a box and would like to try something “from scratch”. Please please please help me as I want to bring this to our Family Christmas Party. TY in advance!

      • Have you tried increasing the steaming time? Sometimes I get that kind of texture if using a different stove or if I don’t get enough heat.

  31. Hi Thess, Buko Pandan will be one of the features soon. Humba is noted. Thanks for your comment.

  32. Thank you beth. Appreciate it.

  33. Paula, It was just sent to me from Pinas. Sig is also asking the same question…will let you guys know asap.

  34. You’re welcome Cristina :)

  35. thanks for the reply. i will try to find it at the asian store, if not, at the us army base. you still didnt tell me the quantity you need for the pandan essence when you make the puto. it doesnt say anything on your ingredients list. you may have to add it there. thanks.

  36. thank you so much po!

  37. kat, granulated ang ginamit ko dito.

  38. i downloaded ur video and im step by step learning all our fave recipe, im starting to try ur puto but the part that you put water ( pandan essence dissolve in water) was not included in the list of ur ingredients (exact measurement). may i know how many cups of water and pandan essence ang ilalagay q… thanks po! your a great help to those who want to learn to cook and bake….